Time

Preparation

15 min.

Cooking

35 min.

Ready in

50 min.

Instructions

To make the topping: melt the butter in a large nonstick skillet over medium heat. When the foam subsides add the nectarines and cook, stirring occasionally, until the fruit is tender but still holds its shape, 6 to 7 minutes. Remove from heat.

Bring the port, pomegranate juice, and sugar to a boil in a small saucepan over medium-high heat, stirring constantly until the sugar dissolves. Cook until mixture is syrupy enough to coat a spoon and is reduced to about scant 2/3 cup, about 20-22 minutes. Stir in the nectarines and cook 2 minutes; remove from the heat.

Whisk together the eggs, milk, almond extract, nutmeg, and salt in a large bowl.

Preheat the oven to 200°F.

Wipe out the skillet and return to the stove over medium heat. Melt 2 teaspoons of the butter. Dip three to four slices of bread in the egg mixture and add to the skillet. Cook until golden about 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with remaining butter and bread slices. Serve warm topped with port mixture.

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